Crabmeat Tartines

by Mireille Guiliano

Ingredients

Yield: 6 servings

Recipe

Peel the grapefruit, and separate the slices by taking off the membrane with a knife.
Combine the yogurt and paprika. Season with salt and pepper to taste.
Distribute the grapefruit and crabmeat on the toast slices. Add some of the yogurt, and serve the rest in a bowl beside the tartines so diners can add more if they wish.